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Elizabeth Poett's Magic Layer Bars

Elizabeth’s Magic Layer Bars

byElizabeth Poett
Total 4 hours and 35 minutes
Active 15 mins
Makes 24 bars
These bars are simple to make and so scrumptious that they seem to disappear in seconds. The layers of dark chocolate, white chocolate, and butterscotch meld with the coconut, walnuts, and sweetened condensed milk for a rich, buttery caramel flavor. You can switch up the types of chocolate and the nuts to make this with your favorites. These are great for feeding a crowd and are easy to make a day ahead of time. They’re fun to bring to a potluck and they travel well. All in all they’re a decadent dessert that doesn't need to be served on a plate.
TIP: The parchment paper lining the pan should be large enough to cover both the bottom of the pan and creased at the corners to also cover the sides. You can vary the bars by changing the types of chips (milk chocolate, caramel sea salt, peanut butter, semisweet chocolate), and by changing the types of nuts (almonds, pecans, hazelnuts, macadamia nuts, peanuts).
For the bars
  • 2 cups graham cracker crumbs (from about 1 1/2 packets whole crackers)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup dark chocolate chips
  • 1 cup butterscotch chips
  • 1 cup white chocolate chips
  • 1 cup walnut halves, measured and then crushed
  • One 14-ounce can sweetened condensed milk
  • 1 1/4 cups unsweetened shredded coconut
For topping the bars
  • 2 cups dark chocolate chips
    1. For the bars: Preheat the oven to 350℉. Line a 9 x 13-inch baking pan with parchment paper, covering the bottom and up the sides of the pan.
    2. Combine the graham cracker crumbs and melted butter in a bowl and mix until the crumbs are shiny and coated with butter. Press the mixture into the pan using the base of a measuring cup to flatten it. Evenly distribute the dark chocolate chips over the crust, followed by the butterscotch chips and the white chocolate chips. Sprinkle the walnuts over the top of the white chocolate chips. Slowly drizzle the condensed milk over the pan as evenly as possible. Distribute the shredded coconut evenly over the top.
    3. Cover the bars with a piece of parchment and press down with your hands to compact the layers. Bake for 20 to 25 minutes, until the edges and top are a light golden brown.
    4. Cool the bars completely, ideally overnight, before cutting them into 24 bars.
    5. For topping the bars: Melt the chocolate chips over a double-boiler, stirring frequently, until smooth. Once bars are cut and on the serving plate, drizzle the melted dark chocolate over the tops of the bars. They will disappear from the plate within minutes!